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German potato salad recipe

Authentic German Potato Salad

This warm German potato salad is a tangy, savory dish made with Yukon Gold potatoes, crispy bacon, onions, and a mustard vinaigrette. Served hot or room temp, it's perfect for potlucks, cookouts, and traditional German meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: German
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes about 5–6 medium-sized
  • 6 slices Thick-cut bacon chopped
  • 1 Yellow onion finely chopped
  • 1/4 cup Apple cider vinegar
  • 1 tbsp Dijon mustard or German mustard
  • 1 tbsp Sugar adjust to taste
  • 1/2 tsp Salt or more to taste
  • 1/2 tsp Black pepper freshly ground
  • 2 tbsp Fresh parsley chopped optional garnish

Equipment

  • 1 Large pot For boiling the potatoes
  • 1 Skillet For cooking bacon & dressing
  • 1 Cutting board For slicing onions and potatoes
  • 1 Chef's knife
  • 1 Mixing bowl For combining everything

Method
 

  1. Boil the potatoes whole and skin-on in salted water until just fork tender, about 15–20 minutes. Drain and let cool slightly.
  2. While still warm, peel and slice the potatoes into 1/4-inch rounds or chunks. Set aside in a large bowl.
  3. In a large skillet, cook chopped bacon over medium heat until crisp. Remove with slotted spoon and set aside, leaving the fat in the skillet.
  4. Add chopped onion to bacon fat and sauté until translucent and lightly golden, about 3–4 minutes.
  5. Stir in vinegar, mustard, sugar, salt, and pepper. Cook 1–2 minutes, scraping up any browned bits.
  6. Pour the warm dressing over the sliced potatoes and toss gently to coat. Add cooked bacon and parsley, and toss again.
  7. Let sit 10–15 minutes before serving warm or at room temperature.

Notes

For a vegetarian version, omit bacon and sauté onions in olive oil or butter. Add smoked paprika for depth.
Make ahead tip: Prepare all components separately and combine just before serving.
Best served warm or room temp. Not ideal for refrigeration over long periods due to texture changes.